Coconut Cream Pie

Ingredients

• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 1/4 tsp salt
• 3 cups whole milk
• 3 large egg yolks, beaten
• 2 Tbsp unsalted butter
• 1 1/2 tsp vanilla extract
• 1 cup sweetened flaked coconut
• 1 (9-in) pie shell, baked and cooled
• 1 cup heavy cream, cold
• 2 Tbsp powdered sugar
• 1/4 cup sweetened flaked coconut, toasted

Before you start

• Blind-bake a 9-in pie shell with foil and weights at 400°F 15 to 20 min, remove weights, bake 3 to 6 min more, cool completely, about 30 min.
• Toast 1/4 cup coconut at 350°F until golden, about 5 min.

Directions

1. Whisk: sugar, all-purpose flour, salt.
2. Whisk in, cook until thick and bubbling, then 2 min more: step 1, whole milk.
3. Temper yolks, return to pan, cook 2 min: step 2, egg yolks.
4. Stir in off heat: step 3, unsalted butter, vanilla extract, sweetened flaked coconut.
5. Pour into shell: step 4, pie shell.
6. Chill until set, about 4 hr: step 5.
7. Whip to soft peaks: heavy cream, powdered sugar.
8. Spread cream over pie, sprinkle coconut: step 6, step 7, sweetened flaked coconut.